Chicken and Broccoli Braid
Source of Recipe
Another Hernandez family favorite! We usually double it to make 2 braids as the leftovers are even better!
List of Ingredients
2 cups boneless, skinless chicken breast, cooked
2 cups broccoli, cooked and chopped
1/2 cup chopped bell pepper
1 cup (4 oz.) sharp cheddar cheese, shredded
1 clove clove garlic, minced
1/2 cup mayonnaise
1 tsp. dry dill weed
1/4 tsp. salt
2 8 oz. pkgs. refrigerated crescent rolls
1 egg white, lightly beaten
2 tbsp. slivered almonds
Preheat oven to 375.
Chop chicken and broccoli and place in bowl.
Add bell pepper, garlic and cheese and mix.
Add mayonnaise, dill and salt. Mix well.
Unroll 1 pkg. crescent roll (do not separate).
Arrange longest sides of dough across width of 9x13 pan.
Repeat with remaining pkg. of dough on other side of pan.
Press all seams together.
Cut edges of dough (along longest sides of pan) 3” deep and 1 ½“ apart.
Spread filling evenly along middle of dough.
To braid, lift strips of dough, twist and bring to meet in center, alternating sides.
Tuck ends up to form a rim at each end.
Brush egg whites over dough.
Sprinkle with almonds.
Bake 25 - 28 mins. or until deep golden brown.